"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Chicken and Mushroom Lasagne Recipe

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This recipe for Chicken and Mushroom Lasagne, by , is from Family Recipes To Remember, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Alvord
Added: Thursday, January 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 Lasagne Noodles, 1 lb. Mushrooms, 6 T. Butter, 1 T. Olive Oil, 2 minced Garlic Cloves, 1/3 cup chopped Parsley, 6 T Flour, 2 cup Milk, 2 cups Chicken Broth, 1/2 tsp. Salt, 1/4 tsp. Pepper, 1/4 cup 1/2 & 1/2, 3 cups Cooked Chicken, 1/3 lb. Prosciutto, 1 15 oz. Ricotta Cheese, 2 cups grated Mozzarella Cheese, 1/2 cup grated Parmesan Cheese

Directions:
Directions:
Cook Lasagne Noodles. Saute mushrooms in 2 T. butter and 1 T. oil, about 5 minutes. Reduce heat to med-low, add garlic and parsley, saute 2 minutes, add milk and chicken broth, stir while it thickens, season with salt and pepper. Set aside 2 T. parmesan cheese. Pour 1/2 & 1/2 in the bottom of a 9 X 13 pan. Lay 4 noodles in a single layer on top place 1/3 of mushroom mixture, chicken, proscuitto on top of noodles, place 1/3 of ricotta, mozzarella, and parmesan cheeses on top and cover with 1/3 of the sauce. Repeat 2 more layers of everything. Top with remaining 2 T. parmesan cheese. Bake 350 uncovered for about 40 minutes.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
This recipe I got from Marge out of her Seattle Junior league recipe book. It is awesome. I almost like it better than regular lasagne.

 

 

 

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